AKA Saucy & Shroomy Chicken Knockers. A variation of a sauce I learned how to make in the early 1980's. A light yet distinctive mushroom flavor in a creamy sauce. I recommend you enjoy this dish with a cold New Castle Brown Ale or nice glass of Kendall Jackson Chardonnay.
In a pinch for time and still have to impress. I got your answer but first you have to adapt some Good Dad Bad Man principles. Number one cooking ahead like a boy scout you need to be prepared. If you have some leftover Big Herbed Chicken Knockers in the refrigerator your golden.
2 each 10 ounce cans Campbell's Cream of Mushroom
10 ounce Knudsen Sour Cream
1 each pint glass sliced Medium Mushrooms
1 each shot glass Star Extra Virgin Olive Oil
1 each shot glass Cooking Sherry
1 each shot glass minced Garlic
1 each shot glass chopped Parsley
1 each table spoon McCormick Pure Black Pepper
2 each wedges Lemon
A simple chicken dish sauced with the ingredients shown below. In a large skillet using medium high heat add one shot glass each of Star Extra Virgin Olive Oil, minced Garlic and chopped Parsley heat and stir for 30 seconds. Add one table spoon McCormick Pure Ground Black Pepper and one pint glass sliced Medium Mushrooms (Cut each medium mushroom into 4 slices). Squeeze 2 each Lemon wedges and stir contents until mushrooms are cooked for 2 minutes. Add one shot glass of Cooking Sherry, 2 each cans of Campbell's Cream of Mushroom, and using one of the empty soup cans fill with Knudsen Sour Cream add to skillet and whisk until blended. Cook sauce frequently stirring 3 to 5 minutes then turn off heat. Give the sauce 10 minutes to blend while heat has been turned off occasionally stirring.
There's no short cut to success but the Saucy & Shroomy takes the shortest route possible to a successful sauce. Anything goes with this topping. Great with potatoes and works with most vegetable side dishes.
I recommend you enjoy the Saucy & Shroomy Chicken Knocker with a cold New Castle beer or nice glass of Chardonnay wine